In large bowl, with mixer at low speed, beat 4 tablespoons margarine or butter (1/2 stick) until smooth; add 1/3 cup molasses, beating until combined. Beat in oat mixture, yeast mixture, and salt just until blended. Gradually beat in 2 cups flour, 1 cup at a time, just until blended. With wooden spoon, stir in 2 more cups flour. Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes, working in more flour (about 1/4 cup) while kneading.

Place dough in greased bowl, turning dough to grease top. Cover and let rise in warm place (80 degrees to 85 degrees F) until doubled, about 1 hour.

Punch down dough. On lightly floured surface, divide dough into 18 equal pieces. Shape each piece into a ball and place in greased 13" by 9" metal baking pan in 3 rows of 6 balls each. Cover and let rise in warm place until doubled, about 1 hour.

You can make these rolls up to 2 weeks ahead. Simply bake and cool. Wrap well in foil and freeze until Thanksgiving morning. Thaw, wrapped, at room temperature for 3 to 4 hours. After thawing, reheat if desired.

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